Espresso Articles

How much do we really know about the coffee we drink every day? Where does the coffee used in our cappuccino machines come from? Next time you go into the kitchen to make a cappuccino take a look at the coffee packet and you might be surprised. The number of coffee producing coffees is growing rapidly, and the differences between the types of coffee according to their origin, can be astounding.

Coffee produced in Columbia is, of course, known worldwide. Although it is often used in mass produced supermarket coffees, there are a number of very fine Columbian grinds that should not be overlooked. One example is La Esperanza, grown at over six thousand feet in Tolima. Whilst the aroma of this particular coffee is likened to cherries, the taste contains an exquisite combination of chocolate and pipe tobacco tones.

Less well known are coffees from areas such as Hawaii. A particular favorite from this island is Kona, which comes in a variety of roasts from light to espresso. This particular coffee has a very low acidity which works beautifully with the powerful flavor of the dark espresso roast.

Continuing east on our coffee tour, we come to Africa, home to a number of superb coffee flavors. In Tanzania, should you be brave enough to attempt an ascent of Kilimanjaro, you would find the unusually shaped Peaberry coffee bean. The single oval bean results in a lighter coffee with a higher than average acidity. Ethiopia is another crucial part of Africa’s coffee history. A really unusual taste from the Yirgacheffe region mixes ginger and citrus peel to give an effect that is both sharp and chocolate like.

Our first taste of Asian coffee should probably be sampled in India. The coffee beans that result from the humid and rainy months of the Monsoon Malabar are swollen and golden in color, producing a distinctive flavor and aroma of apricots. Jumboor beans are another popular variety, which gives a raisin like flavor to the drink. A lighter alternative can be found in Indonesia, where a sweet and flowery drink is made from beans in the Lake Toba region of Sumatra.

Another unusual location for coffee production is Jamaica, where the Peaberry, closely related to the African single bean of the same name, is made into a rich, intense drink with a sweet acidity and a range of floral tones.

Take a little time to find out what it is you like about your coffee and explore the possibilities available from the many coffee producing countries. You may find a perfect African cup that satisfies in the morning, an American roast for your coffee break and an Asian delicacy to follow your evening meal.

Espresso has long captivated coffee lover around the world. It is actually a type of coffee prepared with a special espresso machine and made from finely ground coffee beans. Espresso is taken in ‘shots’ – a straight shot is about one to one and thee fourths ounces. Most espressos are topped with cream. Espresso is usually poured directly into the cup used to serve it.

Origins of the espresso

Espresso roots back to old Italy, as its name, Italian for ‘express,’ implies. The brewing involved in producing espresso has four steps. The first is ‘macinazione,’ which refers to the grinding process. The second is ‘miscela,’ which is the name for the produced coffee blend. The miscela then goes into the ‘macchina,’ or the espresso machine, and is finally produced and poured by the ‘mano’ that refers to the trained barista’s hand.

Espresso is an art

Coffee experts agree that the ability to prepare the perfect cup of espresso takes years to acquire. In fact, it is so complicated that it is considered an art form. Baristas are trained extensively, so that they can make superior espresso.

What is a perfect cup?

Espresso is characterized by exceptional sweetness, smoothness and thickness. The perfect cup also maintains a strong aroma and the character of freshly-ground coffee flavor. The perfect espresso leaves a superior aftertaste minutes after drinking.

The best espressos are made with only the finest coffee beans from Brazil, Panama, Mexico and Peru. These beans all have distinct bitterness, consistency and aftertaste. Usually, only trained baristas and active coffee lovers are able to balance espresso’s acidity, but there are a lot of self-help books and Internet tips available for those who want to try. The grinding process of espresso is complicated as well. If you over grind, you lose the flavor. The recommended grinding duration is very quick, usually around 25 to 28 seconds.